Strawberry Coconut Squares

image

These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇

image

Recipe:

Strawberry Coconut Squares
🍓
Ingredients:
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
🍓
Method:
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside.  In double boiler melt coconut butter, coconut oil and honey until no clumps remain.  Pour strawberry protein mixture into coconut mixture and stir until well combined.  Line 8×8 dish with parchment and pour mixture in.  Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
🍓
➡Serves 16
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |

image

Advertisements

Pumpkin Protein Blondies

image

I know it’s not fall yet but I cracked the Pumpkin open! These yummy squares are high in protein and low in fat. Delicious!

image

Ingredients:
•1 Cup Whey protein powder (I used Allmax cookies & cream Hexapro)
•1/3 Cup ground oats
•1 tsp baking powder
•1/8 tsp each nutmeg, ginger, cloves, allspice
•½ tsp cinnamon
•Pinch Himalayan pink salt
•1-1/4 Cup pure pumpkin puree
•½ cup 0% greek yogurt
•4 egg whites (½ cup)
•2 tsp pure vanilla extract
•1 Tbsp xylitol
•¼ cup chopped dark chocolate or chocolate chips

Method:
Preheat oven to 350ºF. Line 8×8 pan with parchment and grease with coconut oil.  Combine protein powder, oats, baking powder and spices in large bowl until well combined.  In separate bowl whisk pumpkin, yogurt, egg whites, vanilla and xylitol until well incorporated.  Stir into dry ingredients and pour into prepared pan. Bake for 25-30 minutes.  Cool in pan.  Melt chocolate in double boiler or microwave and drizzle over the cooled loaf, chill for another 10 minutes until chocolate set and slice into 12 bars. Store in fridge. Enjoy!

Macros per serving (12):

Calories: 104 | Fat: 3g | Carbs: 10g (2g sugar) | Protein 10g

image

image

 

Dark Chocolate Panaforte

This week’s challenge for a contest I participate on instagram … Creating a yummy healthified Italian dessert.

image

I did a little research on different Italian desserts and I stumbled upon Panaforte! An Italian dessert containing fruits, nuts and a whole lotta sugar … I had to healthify it. Back in 1205 this dessert was actually paid to monks and nuns of a local monastery as a tax or tithe which was due on the 7th of February of that year (source-wiki). This dessert is very decadent, spiced nicely and very sticky!

image

The final product … keep scrolling for recipe at bottom…

image

Popping it out of the pan can be tricky but with a knife around the sides and under bottom it came out not too bad.

image

Cut that baby in half! Success!

image

Slice it up.

image

Use parchment or wax paper to keep separated after sliced.

🍫

Recipe:

Yield: Makes 1 – 4″ round mini cake (cut into 16 pieces)

Ingredients:

•1/2 cup chopped dates
•1/3 cup whole almonds
•1/3 cup shelled pistachios
•1/4 cup spelt flour (or flour of choice)
•2 tsp cacao powder
•30g dark chocolate (I used Lindt 70% cacao – about 4 squares)
•1/4 cup raw honey (use maple syrup or agave for vegan)
•1/4 cup coconut palm sugar
•1 tsp water
•Pinch each cloves, cinnamon, ginger, allspice, nutmeg (all ground)

Method:

1. Preheat oven to 325°. Grease mini 4″ springform pan with coconut oil, set aside. If you don’t have mini springform pan you can use small pie dish just make sure to line with parchment paper or grease well.

2. Chop dates and add to medium bowl with nuts, flour and cacao, mix well.

3. Melt chocolate over double boiler or microwave until just melted. Set aside and start honey mixture right away.

4. Mix honey, coconut sugar, water and spices in saucepan over medium high heat. Bring to boil, remove from heat immediately and stir in melted chocolate, mix until well combined. Pour over flour/nut mixture and combine well, things will get sticky. I used metal spoon to incorporate well.

5. Press mixture into prepared dish and press down (may need some parchment) with spoon.

6. Bake in preheated oven for 15 minutes. Remove from oven and cool on wire rack. Once chilled place in fridge overnight or for at least 6-8 hours.

7. Remove from pan, using knife down sides and under bottom to get out. Slice immediately (I sliced into 16 pieces). Store in fridge. Use wax or parchment paper to separate as they will stick together.

Enjoy!

image